I'll have Tea and a Muffin Please!

I recently baked a Cinderella Pumpkin during one of our cold snowy days up here in the high Northern Sierras. It made the house smell so good with the warmth of it's earthy scent that after it cooled, and my daughter scraped all the meat out of it, I made a delicious pumpkin soup. But finding that I still had a massive amount of pumpkin meat leftover, I was perplexed of what to do with the rest. Yes, I could freeze it for another snowy day, but we've been having plenty of those, so I was pleasantly unstumped when my friend asked for muffins. Perfect! Pumpkin muffins. Now finding the best pumpkin muffin recipe for me is no easy task. I'm highly sensitive to gluten, flour and sugar. I have had the worst of luck baking with gluten free all purpose flour mixes, making things like gummy centered breads and muffins. So as I researched a Pumpkin Muffin recipe I got excited when I found this recipe from Running with Spoons . This flour-free, sugar-free chocolate pumpkin muffin recipe is yummy! And....EASY TO MAKE!! You just throw all the ingredients in your high-powered blender, ok, I'll say it, Vita-Mix. Just so you know, I did not include the chocolate chips - I have not found one that doesn't set off a sugar headache yet. I also made the Pumpkin Pie Muffin recipe from Amanda. They tasted just like pumpkin pie. So if you are looking for a healthy version on your favorite morning sweet, I highly recommend trying one of Amanda's recipes. Did I mention the texture was spot on muffiny good? Light and airy. Not gummy yuck yuck! Here's what my batter & muffins look like. I hope you'll try these yourself, or come over for one today. But hurry, they're going fast in my house!